Burger bun: only one time fermentation, fast ,soft and fluffy,come from a five-star hotel recipe

This recipe is come from a chief of a five start hotel.Only one fermentation, easy and fast to make. And it’s easier to shape compare to twice fermentation.

Compare to ordinary buns that needs twice of fermentation which requires 4hrs，this one only take half of the duration, especially suitable for those who are busy.

Next video we will show how to make the patty of the bun.
https://youtu.be/fA9aF25RUQg

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RECIPE:
（6 buns* 85g dough)

Bread flour 250g
Sugar 35g
Salt 3g
Instant yeast 3g
Milk powder 15g
Egg x1 （50～55g）
Milk 120g
Butter 30g

175°C
23mins on middle lower rack of the oven
* *adjust according to condition of your own oven

Making process +Tips:

*Burger buns are usually made with 80-100 grams of dough

Kneading :
Rules apply for both hand or machine kneading:
1、Add all the materials except butter and salt.
2、When you see no dry flour around dough, Add in salts.（Add in salt afterward is to avoid to effect the function of yeast）
3、Add butter after the dough forms gluten because the early adding the butter will effect the formation of gluten.

Hand kneading process:

1,Mix all the materials except salt and butter, mix well;add salt, mix. Place 20mins,or put in fridge for 30mins, let the dough form some gluten.

2, Add in the butter, knead 15-20mins, until the dough turns smooth on its surface.

*it’s suggested to use frozen butter to lower the temps the dough if your place is hot.

3、Divide to 6,shape to balls,relax for 15mins,press the gas out and shape to balls again.
*the original bun didn’t undergo the relaxing, press and reshaping. But after my experiments,

4、take the bottom of dough, dig in milk or water, and put sesames on. The the bottom face down, put in baking tray that brushed oil on or on a try with oil paper placed on. Ferment the dough to twice of its size, bake after pre-heat.

5、After you finish, brush butter on the bread when it’s still hot（or milk),in order to keep the surface soft and brighter.

6、However, the retrogradation*** of the one-fermentation bun is faster than twice fermented one.If you can’t finish them on that day,seal it and put in freezer. Put in oven or microwave whenever you need, so you don’t have to worry about the retrogradation anymore.

***: basically is the process that the bread dehydrated and the starch in the bread sentimentalized to make the bread grainy and hard.

汉堡面包一次发酵超快速，柔软蓬松，五星级酒店配方
这款汉堡面包来自一位五星级酒店面包师的配方，采用的一次发酵，面包制作很方便，也很快速。比起两次发酵，在面包形状上也更加容易定型。
相对于制作普通两次发酵的面包大约4小时，这款面包只需要大约2个小时，特别适合忙碌的朋友。
下一期视频，将会制作汉堡肉饼的做法，欢迎接着关注和收看。

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食谱：
（6个*85克面团）

高筋面粉250克
糖35克
盐3克
酵母3克
奶粉15克
鸡蛋1个（50～55克）
牛奶120克
黄油30克

175°C
烤箱中下层23分钟
* *每个烤箱火力不同，具体温度请根据自己烤箱适当调节。

制作过程和Tips:

*汉堡面包通常采用80～100克/个的面团制作。

揉面：
不论手揉或者机器揉，添加面团材料的原则，都是1、加入除了盐和黄油外的其他材料。
2、面团搅拌到没有干面粉，初步成团，加入盐。（后盐是避免盐直接接触到酵母，影响酵母活性）
3、等面筋初步形成后再加入黄油，避免黄油过早加入影响面筋形成。

手揉面团步骤：
1、混合好除盐和黄油外所有材料，初步拌匀～加入盐，拌匀～静置20分钟（或冰箱冷藏30分钟），让面团自然形成一些面筋。
2、抓入黄油，揉面15～20分钟。直到面团光滑。
*如果您所处地方气温高，建议使用冰冻黄油降低面温。
3、分成6份～滚圆～松弛15分钟～压扁排气再次滚圆。
*原配方商用面包，只滚圆一次，如果您直接滚圆后放烤盘里发酵，然后烘烤，完全没有问题。但是经过我多次实验对比，发现经过15分钟松弛面团后再次排气滚圆，口感和蓬发力会更好一些。

4、捏住面团底部，粘清水或者牛奶～沾芝麻。然后底部朝下放在涂过油的烤盘。（或者直接放垫了烘焙油纸的烤盘上。面团发酵到到2倍大，烤箱预热后烘烤。

5、烤好后趁热刷上黄油。（或者牛奶也可以）目的是让面包表面保持柔软，更加光亮。

6、一次发酵的面包老化速度相比二次发酵的快，如果您做的面包不是当天吃完，密封后放冰箱冷冻保存，需要吃的时候微波炉加热，或者烤箱加热，依然一样美味，这样就完美解决了面包老化问题。